I like to make cranberry sauce. It's easy and well received and lasts a while- the batch that I whip up at Thanksgiving makes it through New Year's. This is the cranberry sauce that people who turn up their noses at the canned stuff devour. Or at least eat. It's good. And easy. And pretty.
I thought I would share it with you this year,so I got to cooking the other other day...and well, and share I will. The good, and the Dang It! I did what?
Orange Cranberry Sauce
1 bag fresh cranberries
1/2 cup brown sugar
1 cup orange juice (or apple, or orange pineapple..lots of juices work)
Zest of an orange
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| Rinse cranberries and pull out nasty ones |
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| In pan, mix juice, sugar and zest with cranberries |
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| I used orange pineapple. Which, also mixes very refreshingly with whipped cream flavored vodka. But in a glass, not in your cranberry sauce..although...hmmm. Bring to boil. |
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| Yes, all of you wise cooks who saw my pan choice called this mess, didn't you? Use a bigger pan. Or watch very carefully. |
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| Like I said, carefully bring to boil |
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| mmm, burnt sugar. Nothing quite like the smell of burnt sugar |
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| What you are waiting for, most of the cranberries will pop open, this takes less than 5 minutes. |
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| That's all. As it cools the pectin from the cranberries will help set the sauce. Not set enough to cut, but come on, that stuff is nasty. |
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| If you do make a burned mess, wait until the burner cools, and put a wet towel over it to softnen the mess..for about 5 times as long as it took to cook the cranberry sauce. No lie. Even then it was burned on hard! I had to resort to a razor to get the last bits up. I don't recommend this. BIGGER pot. |
